Creamy Potato and Cheese Casserole Recipe

This comforting casserole from Patricia Staudt of Marble Rock, Iowa has plenty of down-home appeal, and it's sized right to serve a large gathering. The crushed cornflakes you sprinkle on top give it a beautiful golden color when it is baked.

Nutritional Facts

Directions

Shred potatoes; place in a large bowl and set aside. In a skillet, saute onion in 4 tablespoons butter until tender. Remove from the heat; stir in sour cream and soup. Add to potatoes. Stir in cheese and salt. Transfer to a greased 13-in. x 9-in. baking dish.

Melt the remaining butter; toss with cornflakes. Sprinkle over casserole. Bake, uncovered, at 350° for 40-50 minutes or until heated through.Yield: 12 servings.

Originally published as Creamy Potato Casserole in Country Woman
March/April 2002, p40